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Chinese Noodle Salad with Sesame Dressing

Photo: Johnny Autry and Randy Mayor

Serves 4 (serving size: 2 cups)


  • 1 (8-ounce) package uncooked dried Chinese-style flat noodles
  • 1 cup sugar snap peas, trimmed
  • 2 teaspoons peanut oil
  • 1 cup cubed firm water-packed tofu (about 6 ounces)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup drained, sliced water chestnuts
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 teaspoons chile paste with garlic
  • 1/4 teaspoon kosher salt
  • 1 tablespoon sesame seeds, toasted and divided

Nutrition Information

  • calories 351
  • fat 10.7 g
  • satfat 1.3 g
  • monofat 2.8 g
  • polyfat 3.8 g
  • protein 14.8 g
  • carbohydrate 55.5 g
  • fiber 10.2 g
  • cholesterol 0.0 mg
  • iron 7.3 mg
  • sodium 489 mg
  • calcium 338 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.

  2. Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.

  3. Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.

Cook's Notes

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